Grill over high heat until fully cooked, 4 to 5 minutes per side.

Peel the mangos and cut the cheeks away from the seed. Trim remaining fruit away from the seed for another use.

Toss the mango cheeks in oil and grill until marked on both sides. Remove from the grill and cool on a rack;then cut and reserve in a bowl.

Slice the cucumber and radish on a mandolin or slice thinly with a knife, and add to the bowl of mangos.

Pick cilantro and mint leaves off the stem and place into the bowl. Add oil, fish sauce, rice wine vinegar and pickled onion. Toss to combine ingredients.

Place salad beside the grilledswordfish. Finish with a drizzle of olive oil.